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Chinese Beef and Broccoli (One Pan)

Skip the takeout and make this delicious Chinese Beef andBroccoli (One Pan) right at home. This quick dinner features Tender BeefAnd Broccoli coated in a rich Easy Beef And Broccoli Sauce thattastes even better than restaurant versions. With simple Homemade BeefStir-fry Ingredients, you can create an Easy Homemade Beef Stir-frythat delivers bold flavor in every bite. This dish is often called BetterThan Take Out Beef And Broccoli and even Better Than Takeout Beef AndBroccoli because of its savory homemade taste. Perfect for fans of BeefTips And Broccoli, this meal truly is Beef And Broccoli With The BestSauce and a must-try Tender Beef And Broccoli Recipe for busyweeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: Chinese
Calories: 291
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak skirt steak, or another tender cut of beef
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil or vegetable oil
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda optional, helps tenderize tougher cuts
  • ½ cup chicken broth or beef broth
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons sugar brown or white
  • 1 tablespoon cornstarch
  • 1 head broccoli cut into bite-sized florets
  • 1 tablespoon peanut oil or vegetable oil
  • 3 garlic cloves finely chopped
  • 2 teaspoons fresh ginger minced

Method
 

  1. Prepare and Marinate the Beef
  2. Slice the beef thinly against the grain into strips about ¼ inch thick or small batons about ½ inch wide. Place the slices in a bowl and add the soy sauce, peanut oil, and cornstarch. Mix gently with your hands until every piece of beef is lightly coated. Let it sit for about 10 minutes while you prepare the rest of the ingredients.
  3. Mix the Sauce
  4. In a separate bowl, whisk together the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch until smooth. Set this sauce mixture aside.
  5. Cook the Broccoli
  6. Pour ¼ cup of water into a large skillet or wok and bring it to a boil over medium-high heat. Add the broccoli florets and cover the pan. Let them steam briefly until bright green and just tender, about 1 minute. Transfer the broccoli to a plate and wipe the pan dry if any water remains.
  7. Sear the Beef
  8. Add the cooking oil to the skillet and heat until shimmering. Arrange the beef in a single layer. Let it cook undisturbed for about 30 seconds until browned on one side. Turn the pieces and cook briefly on the other side. Stir and continue cooking until the beef develops light caramelization while remaining slightly pink inside.
  9. Add Aromatics
  10. Toss the minced garlic and ginger into the pan. Stir quickly for a few seconds to release their fragrance.
  11. Combine Everything
  12. Return the broccoli to the skillet. Give the sauce mixture another stir to dissolve the cornstarch, then pour it into the pan. Cook while stirring constantly until the sauce thickens and coats the beef and broccoli, about 1 minute. Remove from heat and transfer to a serving plate.
  13. Serve immediately while hot.

Notes

Ingredient Tips
  • Tenderizing tougher beef: If using cuts like chuck, brisket, or round roast, mix ½ teaspoon baking soda into the marinade and let the beef sit for 30 minutes before cooking. This helps break down the fibers and makes the meat more tender.
  • Dark soy sauce substitute: Dark soy sauce deepens the color and adds a mild caramel flavor. If you don’t have it, you can leave it out or add ½ teaspoon molasses for a similar richness.
  • Oil alternative: When peanut oil isn’t available, finish the dish with ½ teaspoon toasted sesame oil after turning off the heat to boost the aroma.